Korean Spicy Beef Soup (Yukgaejang)

This is Korean cuisine. A spicy soup using beef shank (stew meat). You can use sliced beef if you could not find beef shank. Vegetables used in this soup vary by family so you can change or add vegetables.

Ingredients
Beef shank　　　　　　500g
Onion　　　　　　　　150g
Green onion (a)　　　　1pc
Sake　　　　　　　　　15㏄
Water　　　　　　　　　2,500㏄
Soybean sprout　　　　　100g
Spinach　　　　　　　　200g
Green onion (b)　　　　　1pc
Carrot　　　　　　　　　200g
Japanese white radish　　150g
Shiitake mushroom　　　　4pcs

<Sauce>
Gochujang　　　　　　　100g
Miso　　　　　　　　　　30g
Sugar　　　　　　　　　15g
Soya-bean sauce　　　　130㏄
Sesame oil　　　　　　　50㏄
Garlic (ground)　　　　　　2g

How to cook
1. Slice onion. Chop green onion (a). Cut beef shank into small pieces. Mix onion, green onion (a), beef shank, and sake. Leave them for 1 hour.
2. In a big pan, boil water. Add mixture of 1. Cook for 1 hour. Don’t remove bubbles.
3. Take our onion and beef from soup. Shred beef.
4. Cut shiitake mushrooms, carrot, white radish, and green onion (b) into about 7cm length of sticks. Boil spinach for 2 minutes and then cut into about 7cm length.
5. In a large pan, heat sesame oil. Cook vegetables.
6. Add <sauce> and cook well.
7. Add soup, shredded beef, and onion. Cook for 1 hour.